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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Daisy [Mytischi] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Daisy [Mytischi]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 681.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	320.00	249.60	218.05	170.08
3	No. 023 Air	96.5	260.00	250.90	177.16	170.96
4	№062 Cream "New" chocolate	78.8	25.00	19.70	17.04	13.42
5	№023а Semi-finished product crumb "Air" №23	96.5	10.00	9.65	6.81	6.58
6	Sign up
	Total	18.6 81.4	1000.00	814.14	681.40	554.76
	Output	18.6 81.4	1000.00	814.14		554.76

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No. 054 Creamy fruit cream on 61m cream
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 258.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	129.99	101.39
	Total	26.5 73.5	1004.02	737.95	259.97	191.08
	Losses 0.4%			2.95		0.76
	Output	26.5 73.5	1000.00	735.00	258.93	190.32
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.52	0.38
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.52	0.38

№061 Cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 348.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	459.46	385.95	159.91	134.32
3	Vanilla powder	99.85	4.07	4.06	1.42	1.41
4	Cognac	—	0.86	—	0.30	—
5	Wine	—	0.86	—	0.30	—
	Total	22.1 77.9	1022.42	796.74	355.84	277.29
	Losses 2.1%			16.74		5.83
	Output	22.0 78.0	1000.00	780.00	348.03	271.47
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	3.74	2.91
	Baking/boiling 0.09%		0.94		0.33
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	3.74	2.91

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	424.53	356.61	7.23	6.07
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.82	0.78
4	Vanilla powder	99.85	3.76	3.75	0.064	0.064
5	Cognac	—	1.94	—	0.033	—
	Total	21.4 78.6	1024.68	804.92	17.46	13.71
	Losses 2.1%			16.92		0.29
	Output	21.2 78.8	1000.00	788.00	17.04	13.42
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.18	0.14
	Baking/boiling 0.31%		3.18		0.054
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.18	0.14

No. 063 Milk-sugar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 203.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	69.20	8.30
	Total	28.6 71.4	1053.30	752.58	214.05	152.94
	Losses 3.0%			22.58		4.59
	Output	27.0 73.0	1000.00	730.00	203.22	148.35
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	3.21	2.29
	Baking/boiling 2.12%		22.03		4.48
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	3.14	2.29

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 177.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	63.87	7.66
3	Vanilla powder	99.85	7.21	7.20	1.28	1.28
	Total	24.0 76.0	1329.19	1010.46	235.48	179.02
	Losses 4.5%			45.46		8.05
	Output	3.5 96.5	1000.00	965.00	177.16	170.96
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	5.30	4.03
	Baking/boiling 21.22%		275.73		48.85
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	4.17	4.03

№023а Semi-finished product crumb "Air" №23 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	2.48	0.30
3	Vanilla powder	99.85	7.28	7.27	0.050	0.050
	Total	24.0 76.0	1343.26	1021.15	9.15	6.96
	Losses 5.5%			56.15		0.38
	Output	3.5 96.5	1000.00	965.00	6.81	6.58
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	0.25	0.19
	Baking/boiling 21.22%		277.23		1.89
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	0.20	0.19

Consolidated recipe, k=1.044762
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 681.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	321.81	321.32	336.21	335.71
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	167.14	140.40	174.62	146.68
3	Fruit cooking	69.0	129.99	89.69	135.80	93.71
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	69.20	8.30	72.30	8.68
5	Raw egg white	12.0	66.36	7.96	69.33	8.32
6	Sign up	99.85	3.41	3.40	3.56	3.55
7	Vanilla powder	99.85	2.81	2.80	2.93	2.93
8	Cocoa powder [Skurikhin]	95.0	0.82	0.78	0.86	0.82
9	Cognac	—	0.33	—	0.35	—
10	Wine	—	0.30	—	0.31	—
	Total		762.15	574.66	796.27	600.39
	Total phase loss 3.5%			19.91
	Other losses 4.3%					25.72
	General losses 7.6%					45.63
	Output	81.4	681.40	554.76	681.40	554.76

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Consolidated recipe Cake Daisy [Mytischi]

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